-
1
Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top.
-
2
Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet.
-
3
Toss the cauliflower with 1 teaspoon of the salt.
-
4
Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes.
-
5
Transfer the cauliflower to a serving bowl.
-
6
Reheat the remaining butter over medium-high heat until brown.
-
7
Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute.
-
8
Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt.
-
9
Spoon crumbs over the cauliflower and season with pepper.
-
10
Serve warm or room temperature with lemon wedges on the side.
-
11
Know-How: Sometimes it's the little things that can make the difference in a dish being spectacular or so-so-like using homemade bread crumbs versus store-bought.
-
12
Crumbs made from quality bread are easy to make.
-
13
Simply tear up bread, with or without the crusts, and grind it in a food processor-1 (2-ounce) slice makes about 1/2 cup of crumbs.
-
14
If you want moist crumbs-as you do for this crispy topping-start with fresh, not stale, bread.
-
15
Stale dry bread is better for crumbs used in stuffings or as a binder because the crumbs absorb more liquid.
